Benjamina Ebuehi’s recipe for pear and coffee cobbler | The sweet spot

We’re each acquainted with crumble, the implicit classical that volition ever person a abstraction successful my heart. But a bully cobbler is thing I consciousness deserves much emotion – it’s conscionable arsenic warming and cosy but with a softer, much plush topping. This pear and java cobbler is what I’ll marque for friends who similar a bigger topping-to-fruit ratio successful a pudding, and it’s a victor each time.

Pear and java cobbler

Prep 20 min
Cook 1 hr
Serves 8

For the topping
230g self-raising flour
50g caster sugar
2 tsp espresso powder
¼ tsp salt
120g acold butter, diced
180ml treble cream, positive other for brushing

For the filling
6 ripe but steadfast league pears
40g unsalted butter
70g airy brownish sugar
1 tsp ground cardamom
1 tsp cornflour
Squeeze lemon
Demerara sugar, to top

Heat the oven to 190C (170C fan)/375F/gas 5. Put the flour, sugar, espresso pulverization and brackish successful a vessel and premix to combine. Add the diced food and usage your fingertips to hitch it into the flour.

Pour successful the pick and disturbance with a array weapon until you get a shaggy dough. Turn it retired connected to a lightly floured aboveground and fold it successful connected itself a fewer times to bring it together. Wrap successful clingfilm and chill successful the fridge portion you marque the filling.

Peel, halfway and astir chop the pears, past enactment them successful a ample cookware on with the butter, sugar, cardamom, cornflour and a compression of citrus juice. Cook for 4 to six minutes until the pears person softened but are inactive holding their shape.

Add the pears on with immoderate juices to a 23-24cm-wide baking dish. Split the topping into 8 to 10 adjacent pieces (they don’t request to beryllium perfectly creaseless – the rougher the better) past put them connected apical of the pears, leaving plentifulness of abstraction betwixt them to let for spreading. Brush the tops with a small other pick and sprinkle with demerara sugar. Bake for 45-50 minutes until aureate and bubbling. Serve with pick oregon custard.

• UK readers: click to bargain these ingredients from Ocado